Chill And Chill

Nutrition Myths You Should Stop Believing

Truth Use the sweet stuff to ensure that sugar calories are far from “empty” calories.
Sugar is essential in the kitchen. Consider all that it does for baking, creating a tender cake crumb and ensuring crisp cookies. Then there’s its role in creating airy meringue or soft-textured ice cream. Keep in mind that other sweeteners like “natural” honey are basically refined sugar anyway—and they are all metabolized by your body the same way, as 4 calories per gram. Sugar also balances the flavors in healthy foods that might not taste so great on their own. Don’t go overboard, of course. Most health experts suggest that added sugar supply no more than 10 percent of your total calories—about 200 in a 2,000-calorie diet.

Good news: A little sugar can go a long way.
Adding a wee bit of sugar to balance a too-tart tomato sauce is a good thing; so is a teaspoon of honey on a tart grapefruit half or in plain yogurt. “Add a little bit of sugar to help boost your intake of nutrient-rich foods by making them tastier,” says Jackie Newgent, RD, author of the All-Natural Diabetes Cookbook.
In this refreshing palate cleansing sorbet, sugar tames the tartness of grapefruit juice. And with just two ingredients, it could not be simpler to prepare. A serving delivers about two-thirds of your RDA for vitamin C, and only 145 calories.

Myth 2. Eating eggs raises your cholesterol levels.
Truth Dietary cholesterol found in eggs has little to do with the amount of cholesterol in your body.
The confusion can be boiled down to semantics: The same word, "cholesterol," is used to describe two different things. Dietary cholesterol—the fat-like molecules in animal-based foods like eggs —doesn’t greatly affect the amount of cholesterol circulating in your bloodstream. Your body makes its own cholesterol, so it doesn’t need much of the kind you eat. Instead, what fuels your body’s cholesterol-making machine is certain saturated and trans fats. Eggs contain relatively small amounts of saturated fat. One large egg contains about 1.5 grams saturated fat, a fraction of the amount in the tablespoon of butter many cooks use to cook that egg in. So, cutting eggs out of your diet is a bad idea; they're a rich source of 13 vitamins and minerals.

Good news: Eggs of all kinds are fine.
The kind of cholesterol found in eggs doesn’t affect the cholesterol in your blood, so go ahead and enjoy eggs for breakfast, lunch, or dinner, guilt-free. In healthy people, “the research with eggs has never shown any link of egg consumption with blood lipids or with risk of heart disease,” says Don Layman, PhD, professor emeritus in the Department of Food Science and Human Nutrition at the University of Illinois at Urbana-Champaign.
Make this Mexican scrambled egg dish for dinner, brunch, or for a hearty breakfast. Leave all the seeds in the jalapeño if you want a spicier kick, adjust the hot pepper sauce to taste, and throw in your favorite ad-ins to create a satisfying meal for four.

Myth 3: All saturated fats raise blood cholesterol.
Truth New research shows that some saturated fats don't.
Just when we’d all gotten comfortable with the idea that there are good-for-you mono- and polyunsaturated fats (like those found in olive oil and walnuts), along comes new research calling into question the one principle most health professionals thought was sacrosanct: All saturated fat is bad. Researchers have long known that there are many kinds of saturated fats, and they are handled differently by the body when consumed. Stearic acid, a type of saturated fat found naturally in cocoa, dairy products, meats, and poultry, as well as palm and coconut oils, does not raise harmful LDL cholesterol but boosts beneficial HDL cholesterol levels.

Good news: Saturated fat may be better than once thought.
Eating foods like coconut and chocolate that contain stearic acid—an HDL-cholesterol booster that may eventually be called the “good” saturated fat—is healthier than once thought. This is not a license to eat freely of anything containing stearic acid, though, because foods rich in any type of fat tend to be dense in calories, as well.
Given that both chocolate and coconut are not as “bad” as once thought, and given that they taste mighty good together, we baked up a batch of toasty, chocolaty treats to celebrate. Like all sweets with few other nutrients, though, they are treats—perfectly healthy every once in a while.


Myth 4: The only heart-friendly alcohol is red wine.
Truth Beer, wine, and liquors all confer the same health benefits.
The so-called French Paradox elevated red wine to health-food status when researchers thought it was the antioxidants in the drink that protected the foie gras- and cheese-loving French from heart disease.
More recent research, however, has shown that antioxidants aren’t the answer after all. Alcohol—the ethanol itself—raises levels of protective HDL, or good cholesterol, which help protect against plaque buildup in the arteries and reduce clotting factors that contribute to heart attack and stroke, according to Eric Rimm, ScD, associate professor of nutrition at the School of Public Health at Harvard University. Any kind of beverage that contains alcohol, when consumed in moderation (and that means one to two drinks a day), helps reduce heart disease risk.


Myth 5: Adding salt to the pot adds sodium to the food.
Truth Salt added to boiling water may actually make vegetables more nutritious.
Public health messages encouraging us to shake our salt-in-everything habits are, in general, good; sodium is a potential problem even for non-hypertensive people. But it’s easy to overlook how sodium can actually help in recipes.
“Salt in the cooking water reduces the leaching of nutrients from vegetables into the water,” says Harold McGee, author of On Food & Cooking. That means your blanched broccoli, green beans, or asparagus likely retains more nutrients. “It also speeds up the cooking process so you don’t lose as many nutrients from overcooking.” McGee recommends using about 1 teaspoon of salt per cup of water. The amount of sodium absorbed by the food is minuscule.

Myth 6: Fried foods are always too fatty.
Truth Healthy deep-fried food is not an oxymoron.
Here’s how frying works: When food is exposed to hot oil, the moisture inside boils and pushes to the surface and then out into the oil. As moisture leaves, it creates a barrier, minimizing oil absorption—when the frying is done right. Meanwhile, the little oil that does penetrate the food’s surface forms a crisp, tasty crust. To keep foods from soaking up oil, fry according to recipe instructions. For most foods, 375°F is optimal. Oil temperatures that are too low will increase fat absorption. When we added tempura-coated vegetables to cooler-than-optimal oil, the result was greasy and inedible—they absorbed more than 1 cup of oil instead of 1⁄3 cup. So, watch the oil temperature like a hawk using a candy/fry thermometer, and drain cooked foods on a paper towel for a minute or two before diving in.

Good news: You can have fried catfish and hush puppies, too.
Keep in mind that we’re not giving fast-food fried chicken dinners with French fries a passing grade. Such a meal contains an entire day’s worth of calories and sodium, thanks to large portion sizes, excessive breading, and globs of sauces.
But as an occasional treat, home-fried foods have a place in a healthy diet. Use in moderation by pairing with a sensible side or salad. Always choose a healthy oil that’s low in saturated fat—such as peanut, soybean, and canola oils—and follow our step-by-step techniques to frying basics to keep calories and fat as low as possible. In the hands of a careful home cook, a delicately breaded and fried catfish fillet with a few hush puppies can be a perfectly reasonable—and delicious—dinner.